Use: Cover the Dried Dulse Seaweed in plenty of water. Soak for 10 mins before draining. Add to soup, salads any savoury dish. Dress up with a squeeze of lemon juice, a dash of olive oil, garlic, paprika, chilli and black pepper.
It’s also packed with four times more iron gram on gram than a steak so it’s wildly good for you too!
Atlantic Kitchen’s seaweeds are sourced from the Atlantic coasts of France, Spain and Ireland, but predominately from Brittany as they have a long coastline of clean water and plentiful crops, and also a long history of organic harvesting.
All their seaweeds are wild-crafted, so they grow wild in the ocean but the coastline is protected and the harvesting is done in a way to protect the future growth of the seaweeds.
Each batch is tested for heavy metals and other contaminates.
The seaweeds are hung up by the root and dried at low temperatures by big fans.